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Baby Lemon Impossible Pies Recipe

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3.9 from 5 reviews

These Baby Lemon Impossible Pies are delightful miniature custard pies bursting with fresh lemon flavor and a touch of coconut. Perfectly creamy and subtly sweet, they combine a luscious lemon custard with a textured shredded coconut edge, baked until golden and slightly jiggly in the center. This recipe yields 12 individual-sized pies, ideal for parties or a refreshing dessert treat.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 4 large eggs (room temperature for best blending)
  • 1/2 cup unsalted butter (melted and slightly cooled)
  • 1 3/4 cups whole milk (can substitute reduced-fat milk)
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 2 teaspoons lemon zest (freshly grated)
  • 1 tablespoon vanilla extract (adds warmth and depth)
  • 3/4 cup granulated sugar (adjust to taste)
  • 1/2 cup self-rising flour (can substitute with all-purpose flour plus baking powder)
  • 1 cup sweetened shredded coconut (adds texture and mild sweetness)
  • 1/8 teaspoon salt (balances flavors)

For Preparation and Serving

  • Butter and flour (to generously grease muffin tin)
  • Powdered sugar (for dusting)
  • Whipped cream (freshly whipped preferred)
  • Fresh berries (strawberries or blueberries for garnish)

Instructions

  1. Prep Pan: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of each muffin cup to ensure the pies don’t stick. Next, dust each cup with flour, tapping out the excess to create a smooth, non-stick surface.
  2. Blend Batter: Combine all wet and dry ingredients—eggs, melted butter, milk, lemon juice, lemon zest, vanilla extract, granulated sugar, self-rising flour, shredded coconut, and salt—into a blender. Blend on medium speed for about 45 seconds until the mixture is smooth and homogenous. Let the batter rest for 2 minutes, then pulse three quick times to recombine before pouring.
  3. Fill Cups: Using a 1/4-cup measuring cup, pour the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  4. Bake Pies: Place the muffin tin in the preheated oven and bake for approximately 23 minutes. Watch for the tops to turn golden and the centers to be just slightly jiggly, indicating custard is set but still creamy.
  5. Cool Pies: Allow the pies to cool in the pan for 10 minutes. Run a small knife around each edge to loosen them gently, then lift the pies out carefully and place them on a wire rack to cool completely.

Notes

  • For best results, use room temperature eggs to ensure even blending and a smooth custard.
  • If self-rising flour is unavailable, substitute with all-purpose flour plus 1 1/2 teaspoons baking powder per 1/2 cup.
  • Adjust sugar quantity based on preferred sweetness or tartness of lemons.
  • These pies can be served chilled or at room temperature for best flavor and texture.
  • For added decoration, dust with powdered sugar and top with whipped cream and fresh berries before serving.

Find it online: https://cheftinaskitchen.com/baby-lemon-impossible-pies-recipe/